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Old 07-11-2012, 02:49 PM   #1
Sep 2011
San Antonio, TX
Posts: 131
Liked 6 Times on 6 Posts

Recipe Type: Extract   
Yeast: Safale US-05   
Yeast Starter: Nope   
Additional Yeast or Yeast Starter: Nope   
Batch Size (Gallons): 5   
Original Gravity: 1.048   
Final Gravity: 1.012   
IBU: 38   
Boiling Time (Minutes): 60   
Color: 14.4   
Primary Fermentation (# of Days & Temp): 7-10 at 60 degrees   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): 10-14 days at room temperature   
Tasting Notes: Spicy, piney and minty with undertones of fruit over a malty, slightly sweet base   

Emerald Ale
1.048 OG
1.012 FG
4.72% ABV
14.4 srm

Batch size 5 gallons
Boil size 4 gallons
(Calculated with iBrewmaster)

3,15 Munich Malt LME
3.15 Bavarian Wheat LME
8 ounces pilsner DME
4 ounces Caraffa I (steeping)
6 ounces Belgian CaraMunich (steeping)
1.5 ounces Northern Brewer pellets for about 38 IBU (first wort hop with all the northern brewer hops before boil is even achieved by adding hops before the LME addition.)
1 ounce of Smaragd Hop pellets dry hopped through the primary fermentation
Safale American Ale

Ferment on the low end for an ale at 58-60 degrees in the primary for seven to ten days.
Secondary for 10-14 days at room temperature
Bottle condition at least a week.

It tastes like what I think I would like to drink in a big, green, pine forest like in the mountains above Vancouver, where I once spent one long summer roaming the hills.

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